Summer Corn and Tomato Pasta   From Every Day with Rachael Ray June-July 2006 FOUR SERVINGS Prep Time: 15 min Cook Time: 20 min Salt 1 pound bow-tie pasta 2 tablespoons extra-virgin olive oil 2 garlic cloves, smashed 1 pint cherry tomatoes 3 ears fresh corn, kernels cut off 2 tablespoons unsalted butter 1/4 cup fresh basil leaves, torn into pieces 1. Bring a large pot of salted water to a boil and cook the pasta until al dente; drain. 2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt. 3. Add the vegetables, butter and basil to the pasta and toss. Sunday: Fish Tacos with Summer Salsa Monday: Fried Chicken Salad Tuesday: Grilled Shrimp with Cool Cucumber Salad Wednesday: Grilled Rib-Eye Steaks with Cola Steak Sauce Thursday: Chicken Gazpacho Friday: Smoked Turkey Panini Saturday: Summer Corn and Tomato Pasta Your Shopping List

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